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The Cretan diet is praised as the healthiest and most balanced in the Mediterranean. The abundance of fresh fruit and vegetables, the delicious fresh cheeses and moderate consumption of meat is what made it so famous. Perhaps moderation is not what would best describe our diets nowadays, but the traditional Cretan cuisine hides treasures that are worth seeking out.
In Santorini you will be undoubtedly drawn in by the amazing scenery. The views from the volcanic island down to the caldera are breathtaking. Walk down the narrow streets winding through traditional white-washed houses with blue windows, before reaching the many rooftops and balconies hanging off cliffs to gaze at the most magical sunset in the world. As the sun goes down you will most probably be sipping from a glass of excellent Assyrtiko wine. Santorini’s cuisine will entice you as much as its scenery.
Greek pita, easy to make at home! What makes souvlaki so unmistakable in the culinary landscape, aside from the exquisite grilled meat and tzatziki sauce, is of course the use of pita bread. The Greek pita bread resembles quite a lot the Arabic pitta bread, but unlike it the Greek version of pita is leavened. The pita bread is really soft and most important is flexible so that it can wrap as a gyros pita around the grilled meat and tzatziki or any other filling of choice. And one thing is really unique to the Greek pita bread: it is one of the easiest bread you can make at home.
Few things can compare to the divine taste of home-made Greek dolmades. The option to get them ready made are plenty. With a little effort, though, you can actually enjoy your own, very tasty vine leaves wraps, dolmadakia, and you will find these are far superior in taste.
Little can be added for the most famous Greek dip, a sour cream that everybody love. The reputation of tzatziki sauce precedes it, it cools souvlaki wraps, it can stand alone on a table full of mezze and it is certainly the one dip that will cool your day. Sauce tzatziki is creamy, refreshing and with a spicy kick of garlic. And oh, so simple to make! Tzatziki comes as the perfect dip to compliment grilled meats. There can be no better match to it than souvlaki or kebab grills. In Greek tavernas, tzatziki appetizer always makes its appearance alongside crispy, freshly fried vegetables.
Naxos is the greenest and largest of the Cycladic islands. White-washed houses will meet and greet you in the Hora of Naxos, dream sandy beaches with crystal clear waters are a stone's throw away while you will be surrounded by high mountains with picturesque villages. The natural beauty of Naxos can only be matched by its high quality cuisine.
Moussaka is the quintessential Greek dish, combining all the flavours of summer in one wonderful bake. There is no other dish that speaks out summer holidays, warm weather and comfort food.
Breakfast is one of the most important meals of the day. It’s a meal we often skip as we rush out of the door to start the day. But as the saying goes, we must ‘Eat breakfast like a King, lunch like a prince and dinner like a pauper’. A light and quick morning meal is a simple and very effective way to keep a balanced diet and get all the energy you need to kick off your day. A Greek breakfast bowl is all you need.
If you have ever been to Greece on holiday, for sure you have tried at least once souvlaki. It is indeed really common to find in every neighbourhood one souvlaki place, you can smell it for meters. One thing is sure: if you have tasted a real souvlaki wrapped in a pita with chips and dripping with tzatziki sauce ... certainly you won't easily forget the experience!
I bet you enjoy a slice of pie! It is probably the number one comfort food, with crunchy filo dough gently wrapping your filling of choice – the combinations are endless, pleasure unlimited! Pies enjoy a very special place amongst Greek cooking. They are the unsung heroes, always on the table, always discreet and extremely satisfying.
Mykonos, the island with the iconic windmills is mostly known for its glamorous lifestyle rather than its culinary heritage. This small Cycladic Island became the bohemian Mecca of the ‘50s and now its synonym to partying.
Paros is perhaps one of the most well-known Cycladic islands in the Aegean Sea. As is the case with many islands, Paros is rich in fish and seafood. As you wander around the little harbours in small fishing villages around Paros, you will not fail to notice the freshly caught octopus hanging from a line to dry or fresh fish and cuttlefish in a beautiful array glistening in the afternoon sun.
Yogurt is one of the oldest and most loved fermented foods. It is known around the world for centuries. In ancient Greece the precursor of yogurt was oxygala, a dairy product that must have tasted somewhere between modern sour cream and yogurt.
Stevia is a natural sweetener that has been used in South America for centuries. In Argentina and Brazil it has been widely used since the 18th century, the Guarani tribe in Paraguay has long used the fresh stevia leaves as a natural sweetener to hot beverages. Greece picked up on the trail relatively recently. From 2011 onwards, producers in mainland Greece decided to innovate their crops. The fields that used to grow tobacco changed to the leafy green stevia plant. It has been a huge success story. Stevia is loved both for its great taste and of course the amazingly low calories.
The Greek salad horiatiki (the name in Greek means village salad) is a salad as refreshing and generous as the summer sun. It is a compilation of summer vegetables, roughly chopped with a drizzling of good extra virgin olive oil, a handful of dark Kalamata olives and a tiny pinch of oregano. The Greek salad is one of the iconic dishes in Greece, a recipe that best identifies the country. If you think about it, its composition in fact best represents the biodiversity of the Greek territory. Vegetables that are fragrant, tasty and above all extremely colorful in summer. Feta cheese, which is one of the most popular products in all of Greece, as well as being one of the best known Greek products in the world. The condiments used, such as sea salt produced directly in the Aegean. Dried oregano, which during the Greek summers perfumes the villages of the whole Peloponnese but not only. And finally the king of the Greek table, that is extra virgin olive oil. Equip yourself with oil made with koroneiki olives as it is certainly the best to dress your Greek salad. It is a delicate oil but at the same time with an intense herbaceous scent. An olive oil able to best assemble all the ingredients of your Greek salad, highlighting its taste and aroma.
Authentic Greek cuisine is a milestone of one of the best Mediterranean diets with centuries-old tradition. It is based on the use of raw materials such as extra virgin olive oil, olives and vegetables, all widely available in the Greek territory. The meat, among all kinds especially the lamb, and the fish are widely used in all traditional Greek recipes.
Moussaka is certainly one of the reference recipes of Greek cuisine heritage, a typical dish that represents the completeness of the Greek Mediterranean diet. The presence of fresh seasonal vegetables, such as aubergines and courgettes, of minced beef and of graviera cheese, makes it simply exquisite, energetic and complete.
The souvlaki, Greek street food of excellence, owes its success to the extreme simplicity in making it and its unparalleled flavour. A few simple ingredients come together in an exceptional Greek dish: meat, pork or chicken, pita and a bit of tasty tzatziki sauce to garnish everything.
Greek cuisine mainstay is tzatziki, an extremely simple to make and exquisitely unique. It is enough to have Greek yoghurt (the whole one and creamy!), garlic and cucumbers ... and that's it!
Another iconic dish among Greek recipes is definitely the Greek salad, known and loved all over the world every summer. Composed of natural ingredients such as fresh juicy tomatoes and feta cheese (the most iconic greek cheese), it can easily be defined as a great classic.
Until you get to dishes a bit 'more elaborate and for this even more tasty, such as the renowned papoutsakia (eggplants from Naxos baked with an abundant quantity of meat and cheese) or the legendary dolmades (the exquisite rolls of vine leaves stuffed with rice).
All Greek cuisine has a traditional origin, linked to the land and to the people who live there.
Classic Greek cuisine means the ideal lunch or dinner to enjoy at home with friends, exactly as you do in Greece. Taste, aromas and flavours that blend perfectly with the right amount of alcohol ... red wine, beer and ouzo first and foremost.
Preparing the best dishes of the Greek cuisine at home is not difficult, it requires the right ingredients, a nice dose of love for cooking and a spoonful of creativity. Real Greek cuisine at your place!
In our section dedicated to Greek recipes you can discover all the secrets to prepare the best traditional Greek recipes. Among them, for example, the exquisite spinach pie, pita bread and many other Greek-style recipes.
Although Greece is a country famous for its pristine sea and virgin beaches, Greek cuisine is more oriented towards land dishes. Most holidays see meat rather than fish as their main course.
At Easter, for example, we celebrate with grilled Greek lamb. We start in the morning and slow roast the lamb on the spit until its outer skin becomes golden brown ... and above all super-crunchy!
Another particularly heartfelt party is mid-August. On the 15th of August, in fact, in every village a street party is prepared in which a succulent banquet is usually the protagonist.
For example, those organized in Peloponnese are famous, in which the protagonist becomes the pig on a spit. All strictly cooked slowly, because cooking itself is part of the party. Late at night, when the dances have reached their peak, plates full of crispy suckling pig on a spit are seen turning between the tables.
But it is the history of Greece itself that is widely visible in its cuisine. Italian influences, for example, are particularly present in the cuisines of the Dodecanese and Peloponnese as they are areas in which the Italian presence has been considerable over the years.
Similarly, confectionery production is strongly influenced by Turkish and Middle Eastern influences, just think of sweets such as baklava, kataifi and the use of spices such as cinnamon and cloves.
Find out what the necessary ingredients are and how to make the best Greek food!